Chapter 42 Baking Basics
Dec 26, 2015
Chapter 42
Baking Basics
Baked goods are made from the
simplest ingredients—1. Flour2. Liquid3. Leavening Agents4. Fats5. Sweeteners6. Eggs7. Flavoring
Baking Basics
These ingredients can be combined in
different ways to create different effects in taste, texture, appearance and nutrition.
Baking Basics
Most flour is made by milling wheat kernels
after the bran and germ are removed. The starch contained in the wheat helps give
structure to baked items.
FLOUR
Proteins in the flour combine with liquid in the
recipe to create an elastic substance called GLUTEN.
Gluten affects the texture and the rising of baked products.
The longer the mixing time, the stronger the gluten will be.
Gluten
The dough may be worked for ten minutes to
develop the gluten. This allows the gluten to expand easily. Air cells can grow larger, giving yeast breads a
CHEWY TEXTURE.
For Yeast Breads…
Some people have a conditions called gluten
intolerance. Eating products with gluten leads to a medical
condition called CELIAC DISEASE (causes digestive problems, vitamin deficiency, and anemia).
Gluten Intolerance
Flour is made from 2 varieties of wheat
Hard wheat = high protein & forms strong gluten Used in commercial bread baking
Soft wheat = low protein & forms weak gluten Used for tender, delicate texture
Durum (the hardest wheat grown) is milled into semolina, the grainy flour that gives pasta its sturdy structure.
Kinds of Flour
All Purpose (bleached, unbleached, self rising) Whole Wheat Flour Bread Flour Cake and Pastry Flours Gluten Flour Specialty Flours
Types of Flour
Check that the bag is well-sealed and
undamaged Flour should be stored in a cool, dry
place. Transfer it from an opened bag into a
tightly covered container. Refrigerate whole-grain flour to prevent
rancidity
Buying & Storing Flour
Used in developing gluten Make changes that add structure & texture to
baked goods. Water & Milk are the most commonly used
liquids. Adds moistness, richness & increased
browning
Liquids Used in Baking
Amount of liquid in relation to flour affects the
qualities of the finished product—especially texture and rising ability. Pour batters Drop batters Soft dough Stiff dough
Proportion of Liquid and Flour
AKA Leaveners Substance that triggers a chemical reaction
that makes baked product rise. Adds volume and height
Leavening Agents
Air Steam Baking soda Baking powder Yeast
Kinds of Leavening Agents
Add richness and flavor to baked goods Makes brown crust Tender texture
Butter Margarine Vegetable shortening Lard (makes very flaky crusts; used in home
baking)
FATS
Solid fats and oils work differently They are not interchangeable!
If recipe calls for oil, always use it. Oil adds moistness and density rather than
volume. Olive oil has a distinctive flavor—isn’t used for
baking
Fats
Keep butter and margarine in the coldest part
of the fridge Wrapped well
Absorbs misc. flavors & aromas
Store vegetable shortening & oils in a cool, dry area.
CHECK THE LABEL
Storing Fats
Add Flavor, tenderness & help with browning
Sugars Honey Molasses Corn syrup
Sweeteners
Fats in eggs add …
Flavor Color Richness Tenderness Emulsifier (Keeps food from separating) Beating egg whites adds air and volume
Eggs
Seasonings & flavorings add variety to
baked products Recipes can call for spices or liquid
extracts Dried fruit Chopped nuts Citrus peel Flavored syrups Chocolate
Flavorings
Choose Oven Temperature
Baking takes precise timing Correct temps help product to rise properly Preheat = turn on oven 10 minutes before using
The Baking Process
Use the type and size recipe calls for Most recipes assume the use of shiny metal
pans
Lower oven temp by 10 degrees for dark pan Lower oven temp by 25 degrees for glass pan
Choose Pans
Follow recipe instructions Do not grease pan when making a high fat recipe
Grease and flour – use solid fat then dust with flour Do Not use Salted butter- creates dark crust & sticks
Spray with cooking spray
Line with parchment paper
Prepare the Pans
Place food in oven to allow even air circulation
Allow 1 inch of space above, below & on all sides
Crowded pans may create hot spots causing uneven baking and browning
Bake the Food
Position Pans Properly
Follow recipe directions for removing
Most cookies and muffins need to cool for 1-2 minutes before removing
Most cakes and breads need to cool partially in pan to prevent cracking
Use wire racks to promote quick cooling Gently remove cookies from baking sheets with
a wide spatula or pancake turner
Removing Baked Products from Pans
Cool baked goods thoroughly before storing Most cookies, cakes and breads can be kept in
a sealed container and at room temperature for 3 days
Freeze for longer storage Refrigerate products with custard, cream , fruit
fillings and frostings
Storing Baked Products